Last Recipes




Number of kg of dough

500 g flour type 45

180 g softened butter

15 g baker's yeast

50 g sugar

28 cl milk

10 g salt

2 tablespoons of water

1 egg

Total Time: 1h15
Preparation: 1 h
Cooking time: 15 min
First step: the leavened puff pastry.
Dissolve the yeast in lukewarm water. Place the flour, salt and sugar in a large bowl, dig a well and gradually add the milk.
When the milk is fully incorporated, add the yeast water mixture and knead the dough for 15 minutes on the work surface.
Form a ball, place it in the bowl, cover with a cloth and leave to rest for two hours.
After two hours, spread the dough on the worktop in the shape of a four-pointed star, keeping the centre thicker.
Spread the butter in the centre and fold in the branches.
Then roll out the dough into a rectangle. Fold the rectangle in three and rotate the rectangle a quarter turn to the right. Roll out the dough into a rectangle again, fold it in three and turn it a quarter turn to the right.
Repeat this operation once more. The raised puff pastry is ready.
Second step: the croissants.
Roll out the puff pastry thinly and cut out triangles. Roll out the triangles from the base to the tip, giving them the shape of a croissant.
Leave the croissants to rest for two hours. Turn on the oven to gas mark 8 (240°C).
After resting, brush the crescents with beaten egg, taking care not to let them fall over.
Bake 5 min in a hot oven then 10 to 15 min at thermostat 5/6 (160-170°C).

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